Feb 18, 2020   11:40 a.m. Jaromír
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Course syllabus 436L0_4B - Laboratory Practice in Food and Cosmetics Microbiology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Laboratory Practice in Food and Cosmetics Microbiology
Course unit code: 436L0_4B
Mode of completion and Number of ECTS credits: Classified fulfillment of requirements (3 credits)
 
Name of lecturer: prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
 
Learning outcomes of the course unit:
The student knows basic microbiological methods for testing food, snacks and cosmetics. He can determine the levels of relevant groups of microorganisms in food culture methods. He can evaluate the results from the point of the reproducibility as well as in the context of food production and microbiological requirements of the legislation. he knows basic identification or confirmation methods used in food microbiology.
 
Prerequisites and co-requisites: none
 
Course contents:
Basic microbiological methods for testing food, snacks and cosmetics, determination the levels of relevant groups of microorganisms in food culture methods, evaluation of the results from the point of the reproducibility as well as in the context of food production and microbiological requirements of the legislation, basic identification or confirmation methods used in food microbiology.
 
Recommended or required reading:
Basic:
VALÍK, Ľ. -- MEDVEĎOVÁ, A. -- LIPTÁKOVÁ, D. Laboratórium z mikrobiológie potravín: Skriptá na cvičenia. Bratislava : Nakladateľstvo STU, 2012. 161 p. ISBN 978-80-227-3744-9.
GORNER, F. -- VALÍK, Ľ. Aplikovaná mikrobiológia požívatín. Bratislava : Malé centrum, 2004. 528 p. ISBN 80-967064-9-7.

 
Planned learning activities and teaching methods: laboratory excercise
 
Assesment methods and criteria: credit classification
 
Language of instruction: Slovak, English
 
Work placement(s): There is no compulsory work placement in the course unit.


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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